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-9-
FAJITA STEAK ROLLS
2 beef top round or flank steaks, about 2 tablespoons fresh cilantro, minced
1 to 1
1
⁄2-lbs. each, cut
1
⁄4-inch thick 2 cloves garlic, minced
1 tablespoon olive oil 2 tablespoons lime juice
1 medium onion, chopped 1 jalapeño pepper, seeded and minced
1
⁄2 cup chopped green bell pepper 1 can (2-oz.) chopped green chilies
1
⁄2 cup chopped red bell pepper 1 cup salsa or picante sauce, divided
Rub both sides of meat with olive oil. Combine remaining ingredients except salsa in
mixing bowl and blend well. Measure out about half of vegetable mixture and set
aside for later use. Spoon remaining vegetable mixture evenly over each steak. Roll
steaks, beginning at narrow end, jelly-roll fashion. Tie with kitchen string. Place beef
rolls in stoneware. Spoon
1
⁄4 cup salsa evenly over beef rolls. Cover and cook on LOW
for 8 to 10 hours (HIGH: 4 to 5 hours). Meanwhile, stir
1
⁄2 cup salsa into reserved
vegetable mixture. Cover and refrigerate. Spoon remaining
1
⁄4 cup salsa over beef rolls
during last 15 minutes of cooking. Slice steaks into serving portions and accompany
with vegetable-salsa mixture.
CLASSIC MEAT LOAF
2 pounds ground chuck 1 egg
1
⁄
2
cup chopped green pepper 1 packet (
7
⁄8-ounce) brown gravy mix
1
⁄
2
cup chopped onion 1 cup milk
1
⁄
2
teaspoon salt 4 to 6 small potatoes, cubed
1 cup cracker crumbs
Mix all ingredients, except potatoes, in large bowl. Shape into a loaf. Place in
stoneware. Place potatoes at the sides of loaf. (If potatoes are peeled, wrap in foil to
keep from darkening). Cover and cook on LOW 8 to 10 hours. (HIGH: 4 to 5 hours).
PORK CHOPS ON RICE
1
⁄2 cup brown rice
1
⁄2 teaspoon salt
2
⁄3 cup converted white rice
1
⁄4 teaspoon ground black pepper
1
⁄4 cup butter or margarine 4 to 6 boneless pork chops,
3
⁄4- to 1-inch thick
1
⁄2 cup chopped onion 1 can (10.5-oz.) beef consomme
1 can (4-oz.) sliced mushrooms, drained 2 tablespoons Worcestershire sauce
1 teaspoon dried thyme, divided
1
⁄2 teaspoon paprika
1
⁄2 teaspoon rubbed sage
1
⁄4 teaspoon ground nutmeg
Spray inside of stoneware with non-stick vegetable coating. Combine white and
brown rice with butter in skillet. Saute over medium-high heat, stirring occasionally,
until rice is golden brown. Remove from heat and stir in onion, mushrooms,
1
⁄2 teaspoon thyme, sage, salt and pepper. Pour rice mixture into slow cooker. Arrange
chops over rice. Combine consomme and Worcestershire sauce and pour over chops.
Combine remaining thyme, paprika and nutmeg; sprinkle over chops. Cover and
cook on LOW 7 to 9 hours (HIGH: 4 to 5 hours).
-8-
SWISS STEAK
2 round steaks, about
1
⁄2-lb. each, 1 large onion, thinly sliced
cut
3
⁄4-inch thick 2 carrots, sliced
1
⁄4 cup all-purpose flour 2 stalks celery, chopped
1
⁄2 teaspoon ground black pepper 1 can (15-oz.) tomato sauce
Cut round steak into serving pieces. Place flour, salt and pepper in plastic bag. Add
steak pieces, a few at a time, shake to cover with flour mixture. Place onion slices in
bottom of stoneware; add meat on top. Top with carrots and celery and cover with
tomato sauce. Cover and cook on LOW for 8 to 10 hours (HIGH: 3 to 5 hours).
BARBEQUED RIBS
2 slabs pork spareribs (2 to 3-lbs. each) 1 onion, sliced
1
⁄2 teaspoon salt 1 jar (16-oz.) barbeque sauce
1
⁄2 teaspoon ground black pepper
Rub each side of spareribs with salt and pepper. Cut ribs into serving portions.
Place ribs in broiler pan and broil 15 minutes or until browned. Drain. Put sliced
onion in stoneware. Place rib sections on top on onions, pour barbeque sauce on
top. Cover and cook on LOW 8 to 10 hours (HIGH: 4 to 5 hours).
ROASTED PEPPER & BEAN CHILI
2 green bell peppers
1
⁄2 teaspoon cumin
2 red bell peppers 1 can (14
1
⁄2-oz.) crushed tomatoes
1 large onion, chopped green chilies 1 can (10-oz.) diced tomatoes and
1 zucchini, quartered and sliced 1/4-inch thick 1 can (15-oz.) garbanzo beans, drained
2 cloves garlic, minced 1 can (15-oz.) pinto beans, drained
2 tablespoon chili powder 1 can (15-oz.) black beans, drained
1 teaspoon oregano leaves
Cut peppers in half and remove seeds. Slash edges so peppers will lay flat. Place
skin side up on baking sheets. Broil peppers until blackened, about 15 minutes. Seal
in plastic food bag. ALLOW to stand 15 minutes, rub skin from peppers and chop.
Combine peppers and all remaining ingredients in stoneware. Cover; cook on
LOW 8 hours (HIGH 4 hours).
CHICKEN CACCIATORE
1 medium onion, thinly sliced 2 cloves garlic, minced
3-lb. chicken, cut up 2 teaspoon oregano leaves
2 cans (6-oz. each ) tomato paste
1
⁄2 teaspoon basil leaves
1 can (4-oz.) sliced mushrooms, drained
1
⁄2 teaspoon celery seed
1 teaspoon salt 1 bay leaf
1
⁄2 cup dry white wine
1
⁄2 teaspoon pepper
Place sliced onion in bottom of stoneware. Add chicken pieces. In a bowl, stir
together tomato past, mushrooms, salt, pepper, garlic, herbs and white wine. Pour
over chicken. Cover; cook on LOW 8 hours (HIGH 4 hours). Serve chicken pieces
over spaghetti or vermicelli.
R.M428.0218_5865 W Manual 6/14/01 9:35 AM Page 8